In Rome, "Cacio e Pepe" is a no-brainer! It originated as a transhumance dish, when shepherds from the Pontine Marshes would carry cheese, a little pepper, and spaghetti in their saddlebags.
To prepare it, you need a pasta that enhances the sauce and tonnarello, in this case the Chitarra by Pasta Armando, with a rough die, is ideal.
You need to add a little salt to the cooking water because the pecorino is already very salty and be careful to drain the pasta very well; there should be no cooking water left before adding it to the famous creamy sauce!
From the kitchen of Alessandro Borghese Kitchen Sound “Cacio e Pepe nel cartoccio” a traditional dish in a walk-in version and “good to die for”!
Ingredients for 4 people- 400 g of Chitarra Pasta Armando
- 200 g of grated Pecorino Romano
- 10 g of black pepper
- Coarse salt
- Grated Parmigiano Reggiano
- Waterfall
Bring the water for the pasta to a boil, add salt and lower the Chitarra.
Separately, grate the Parmesan and fold it into the pecorino. Add the ground pepper and 1 or 2 ladles of the cooking water mixed with room temperature water. Mix everything well with a whisk until creamy.
Drain the pasta and stir in the cream. Enjoy a generous portion of cacio e pepe!
